Using sustainable sourced seafood
When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.
Prep time
20 mins
Cooking Time
30 mins
Serves
2
Ingredients
1–2 pieces (approx. 300 g) MSC-certified cod fillet or other white fish
500 g floury potatoes
Half tbsp Dijon mustard
Half tbsp honey
1 tsp salt
Half tsp white pepper
For the sauce:
- 1 carrot
- Half dl crème fraîche
- Half dl plain Greek yogurt
- 1 tsp honey
- 1 dl fresh chives, finely chopped
- Half tsp salt
- Half tsp white pepper
- Rapeseed oil or another vegetable oil, to taste
500 g floury potatoes
Half tbsp Dijon mustard
Half tbsp honey
1 tsp salt
Half tsp white pepper
For the sauce:
- 1 carrot
- Half dl crème fraîche
- Half dl plain Greek yogurt
- 1 tsp honey
- 1 dl fresh chives, finely chopped
- Half tsp salt
- Half tsp white pepper
- Rapeseed oil or another vegetable oil, to taste
Method
- Prepare the potatoes: Wash the potatoes and cut them into 8-10 cubes. Drizzle lightly with rapeseed oil and place them in a 225°C oven for about 25 minutes.
- Make the carrot sauce: Grate the carrot and mix in all the other ingredients. Let the sauce rest in the fridge to develop its flavor.
- Marinate the cod: In a bowl, stir Dijon mustard, honey, salt, and white pepper together to create the marinade. Pat the cod fillets dry with a paper towel and brush the mustard mixture on the fillets.
- Cook the cod: Once the potatoes have softened, place the cod fillets on top of them and return the dish to the oven for an additional 6 minutes.
- Serve: Serve the oven-baked cod with the carrot sauce on the side for dipping.
Top tip: To save on costs, you can substitute fresh cod with more affordable frozen options like pollock or other white fish. Just be sure to thaw the fish according to the package instructions before using.
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